A reblog from William Savage, whose blog I discovered recently.
This post is quite fascinating. I’ve never eaten purslane, just pulled it out of my garden as a weed; it’s supposed to be quite good. Pickled asparagus, however, you can even buy in the grocery store here. Storing lettuce in sand for winter – never heard of that, but again, sometimes you can get “gourmet” lettuces here – little butterhead ones – with the roots still attached, which I guess is the same principle.
As for the word “walm” (check the footnote), I bet that that’s where we get “overwhelmed” from!
I want a copy of that “Compleat Housewife” book he talks about. Wonder where you could get it.
In the days before refrigeration and canning, different means for keeping foodstuffs edible over the winter were an essential part of every household’s routine. If you didn’t pay attention to this, much of your harvest would go to waste. Besides, if your own stores failed or were inadequate, you couldn’t easily make up the deficit through purchases.
Some fruits, like apples and pears, could be stored for several months by setting them on racks in a cool place. Others had to be cooked with sugar and preserved in jars, sealed with butter or fat — no rubber seals yet. Pickling could work for others, or even drying. Quite a few fruits were dried, many we would not think of drying today, like gooseberries.
You quite often find unusual or surprising recipes in cookbooks from the eighteenth century. All the ones in this post come from “The Compleat Housewife”
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